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This book is my go-to resource for making pasta. The egg pasta recipe that is listed at the bottom of this post comes from this book. The recipe for the farce for the tortellini does as well (though I did spend some time researching others to corroborate the authenticity of the recipe). The amount of inspired sauces and detailed instructions on different shaping techniques make this a great read. Personally, I tend to use more dried pastas in my dishes and this is a textural choice in many instances. The Al Dente nature of properly cooked dry pasta is impossible to replicate with fresh in my opinion. However, I love the endless amount of possibilities there are in creating different stuffings for ravioli-like stuffed pastas. One that I frequently make at home has beet greens (from my marginally successful attempts at growing beets at home), leeks, and parmesan in a mezzaluna half-moon shape. Another is a mushroom agnolotti using some dried porcinis and black truffle salt (the latter I get downtown Mystic at the spice store, the best I have tasted when you can't afford truffles. Even better than truffle oil).
This book is my go-to resource for making pasta. The egg pasta recipe that is listed at the bottom of this post comes from this book. The recipe for the farce for the tortellini does as well (though I did spend some time researching others to corroborate the authenticity of the recipe). The amount of inspired sauces and detailed instructions on different shaping techniques make this a great read. Personally, I tend to use more dried pastas in my dishes and this is a textural choice in many instances. The Al Dente nature of properly cooked dry pasta is impossible to replicate with fresh in my opinion. However, I love the endless amount of possibilities there are in creating different stuffings for ravioli-like stuffed pastas. One that I frequently make at home has beet greens (from my marginally successful attempts at growing beets at home), leeks, and parmesan in a mezzaluna half-moon shape. Another is a mushroom agnolotti using some dried porcinis and black truffle salt (the latter I get downtown Mystic at the spice store, the best I have tasted when you can't afford truffles. Even better than truffle oil).
Chef Beplat
When we made the pasta dough for the tortellini we only used 2 main ingredients, eggs and flour. We had to make a “well” and whisk our eggs in while incorporating some of the flour until our dough became firm. Then you have to knead the dough for 10-15 minutes which was kinda easy but also a little monotonous. It was an interesting process because if it was done incorrectly then your dough would become “shaggy” which means that your dough won’t come together, this happens when you add too much flour too quickly. Also, there isn’t a standard recipe, the only thing you need to stick to is the method. Something I learned is that although it takes a little while to knead the dough, it’s nearly impossible to over knead a pasta dough. We all added a bit too much flour to our dough so it ended up drying a bit faster than we wanted.
Caleb Pollard Class of 2023 (Sophomore year)
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